4: Confit Chicken Wings in Spicy Hoisin with Seaweed Ranch

A fervent fan of chicken wings, Velazquez embraces Asian flavors in this rendition, which leverages Lee Kum Kee^® Hoisin Sauce, Soy Sauce, Sriracha Chili Sauce and Chiu Chow Style Chili Oil. The soy sauce is used as a brine, while Hoisin and Sriracha bring sweet and spicy notes that can be ratcheted up to taste. “That’s the fun part of this recipe. You can scale the heat up or down by changing the amount of Sriracha,” she says. It’s all balanced by a seaweed-spiked ranch.

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